⏱ 1 h 30 min 🔥 401 kcal 🥟 6 servings (10 wontons per serving)
Pictorial Instructions
1 Unpack the shepherd's purse, squeeze out excess fluid, cut into small pieces.
2 In a large bowl, add ground pork, chopped shepherd's purse, ginger, soy sauce, oyster sauce, Shaoxing wine, white pepper, salt, MSG, sesame oil, mix well.
3 Add about 1/2 tbsp of the filling to the center of a wonton wrapper, use your finger to wet the edge of the wrapper with some water, roll up the wrapper from one corner to form a triangle, or fold the wrapper up from one side to form a rectangular, wet one bottom corner with water and press the bottom two corners together.
4 Steam the wontons on medium-high heat for about 15 minutes, serve hot.
Tips
1 Wrappers: you can find thin wonton wrappers from Asian grocery stores. My local store has a selection of thin or thick wonton wrappers, and thin or thick dumpling wrappers. Any of those would work.
2 Shepherd's purse: it is a wild vegetable but can be cultivated too. It's tender, slightly sweet, umami, has a unique refreshing aroma, and very high in calcium. Every 100 g of fresh shepherd's purse has about 300 mg of calcium, which is equivalent to the calcium in 1 cup of milk. I am lucky to get the frozen blanched shepherd's purse at my local Asian store. They taste as good as the fresh ones! If you cannot find shepherd's purse, you may try to use over greens such as spinach, celery, napa cabbage, or bok choy. If you are using fresh vegetables, use 1.5 lb and blanch them to get rid of some moisture.
3 Sauce: these wontons are very flavorful on their own, however, they will also go well with some Chinese black vinegar and chili sauce.
4 Storage: you can freeze the wontons! Lay them on a tray with some space in between, freeze the whole try. Once the wontons are firm, remove them from the tray and store them in a Ziplock bag. Frozen wontons will make a great quick meal.
5 Cooking: besides steaming, you can also make wonton soup or pan fry the wontons.
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